Institution · Minneapolis, MN

Riverside Plaza Tenants Association

1615 4th St S

Last inspected Oct 21, 2026 · View Map ↗ · Compare ↗

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SteadyThe last two inspections recorded a similar number of violations. Review the dated records below.

Quick Answers

When was Riverside Plaza Tenants Association last inspected?: The most recent inspection on record was on Oct 21, 2026. The result listed by Minneapolis Health Department was “Complete” (official score 92).
Were any violations recorded at the last inspection?: Yes: 5 violations recorded, none marked critical. Each one is listed below with the official wording.
How many inspections are on record?: 4 inspections on record, from Sep 27, 2023 to Oct 21, 2026.
Has Riverside Plaza Tenants Association ever been closed by the health department?: No closure appears in the 4 inspection records we hold for this business. The earliest is dated Sep 27, 2023.

The Full Inspection History

4 inspections

Routine

Oct 21, 2026

Complete

Official score: 92 · Understand This Area’s Scale

5 recorded violations

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

The hand sink did not have paper towels. Stock.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official Wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s Notes

The facility did not have a 3-comp sink located on-site. Install or have catering company do all the dishes.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MN Rule 4626.1457Handwashing

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

The handwashing sink did not have hand washing signage. Post.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The facility did not have a designated hand sink only for handwashing. Designate one sink for handwashing.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

There was no soap at the hand sink. Provide.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Minneapolis Health Department, Oct 21, 2026 · Original Source

Routine

Oct 15, 2025

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

The hand sink did not have paper towels. Stock.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official Wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s Notes

The facility did not have a 3-comp sink located on-site. Install or have catering company do all the dishes.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MCO 188.560Handwashing

Official Wording

Minneapolis food establishments must comply with the food manager certification requirements, as set out in MN Rules, Chapter 4626.2000 to 4626.2525. In support and/or addition to the MN Rules, all persons licensed to operate a food establishment under this chapter (except short-term food establishments) shall at all times employ at least one (1) full time person with supervisory responsibilities (which may be the licensee) who (1) spends a substantial amount of his/her work week at that food establishment, and (2) who has a current Minnesota Department of Health food manager certificate. A large establishment with more than one food preparation and service location under one (1) license, shall have a Minnesota Department of Health certified manager for each location. A new licensee shall provide proof of certification before the facility is approved to open. The licensee shall notify the city when the certified person leaves or terminates employment with the food establishment. A food establishment that no longer employs a certified manager shall employ a certified manager within thirty (30) days. All establishments (except short-term food establishments and those exempted pursuant to rules adopted under the authority of the ordinance) shall maintain up-to-date written policies and guidelines on the premises. These policies and guidelines shall have been approved by the manager of environmental health and shall govern food handling and preparation, sanitation practices and techniques, personal hygiene including handwashing techniques, the prevention of food borne illness through proper receiving, storage, preparation, cooling and reheating of foods, and other related matters. (99-Or-119,§ 1, 10-29-99; 2003-Or-023, ? 2, 2-28-03; 2011-Or-071, ? 6, 8-5-11) Mpls Ord 188.560

Inspector’s Notes

No CFPM certificate from their caterer. Post.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

minorCode MN Rule 4626.1457Handwashing

Official Wording

Post a sign at all handwashing sinks used by employees to remind them to wash their hands.

Inspector’s Notes

The handwashing sink did not have hand washing signage. Post.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.1110ABHandwashing

Official Wording

Keep handwashing sinks accessible at all times. Make sure they are only used for handwashing.

Inspector’s Notes

The facility did not have a designated hand sink only for handwashing. Designate one sink for handwashing.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Minneapolis Health Department, Oct 15, 2025 · Original Source

Routine

Oct 15, 2024

Complete

Official score: 94 · Understand This Area’s Scale

5 recorded violations

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The current City of Minneapolis License was not posted. post.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

No soap was stocked at the hand sink. Stock.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

No soap was stocked at the hand sink. Stock.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official Wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s Notes

The facility did not have a 3-comp sink located on-site. Install or have catering company do all the dishes.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

minorCode MCO 188.560Handwashing

Official Wording

Inspector’s Notes

No CFPM certificate from their caterer. Post.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

Official record from Minneapolis Health Department, Oct 15, 2024 · Original Source

Routine

Sep 27, 2023

Complete

Official score: 94 · Understand This Area’s Scale

4 recorded violations

minorCode MCO 188.390Permits, training, and postings

Official Wording

The business license must be posted where it can be easily seen.

Inspector’s Notes

The current City of Minneapolis License was not posted. post.

In Plain English

A required permit, food safety certificate, trained manager, or posted sign was missing or not current. These show the business is following the rules and has trained staff.

More about paperwork, training, or posting issues

majorCode MN Rule 4626.1440Handwashing

Official Wording

Have hand soap at all handwashing sinks.

Inspector’s Notes

No soap was stocked at the hand sink. Stock.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.1445Handwashing

Official Wording

Keep at each handwashing sink or group of adjacent handwashing sinks one of: • A supply of disposable towels • A continuous towel system • An approved air temperature hand drying device

Inspector’s Notes

No paper toweling was located at the hand sink. Stock.

In Plain English

Staff were not washing their hands when required, or a handwashing sink was blocked, missing soap or paper towels, or used for something else. Hands are one of the most common ways germs reach food.

More about handwashing problems

majorCode MN Rule 4626.0680AWater, plumbing, and sewage

Official Wording

Have a three-compartment sink with drainboards attached at each end. The three-compartment sink is for washing, rinsing, and sanitizing equipment and utensils by hand.

Inspector’s Notes

The facility did not have a 3-comp sink located on-site. Install or have catering company do all the dishes.

In Plain English

The business had issues with hot or cold running water, plumbing, drains, backflow prevention, or sewage disposal. Some of these, like no hot water, can force a temporary closure until fixed.

More about water, plumbing, or sewage problems

Official record from Minneapolis Health Department, Sep 27, 2023 · Original Source